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To serve:
In a bowl, sprinkle the gelatine over the cold water and set aside for 5 minutes to bloom.
Gently melt the gelatine either by heating it in the microwave and stirring every 15 seconds, or by placing it in a dish of warm water. Set aside to cool to room temperature.
In a blender, add the yoghurt, followed by the cocoa, castor sugar, cream and vanilla essence. Lastly add the cooled gelatine mixture and blend until smooth.
Pour into serving glasses and chill for 2 hours until set.Â
To serve:
Garnish with whipped cream and chocolate curls.Â
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